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531
Antimicrobial Effect of Bifidobacterium breve and Bifidobacterium infantis against Salmonella Typhimurium KCTC 1925 and E. coli O157:H7 ATCC 43895
Antimicrobial Effect of Bifidobacterium breve and Bifidobacterium infantis against Salmonella Typhimurium KCTC 1925 and E. coli O157:H7 ATCC 43895
Jeong-Weon Kim, | 한국식품과학회 | 2002 ,
532
Hybridization of Salmonella spp.-specific Nucleic Acids Immobilized on a Quartz Crystal Microbalance
Hybridization of Salmonella spp.-specific Nucleic Acids Immobilized on a Quartz Crystal Microbalance
Sung-Hoon Ryu, | 한국식품과학회 | 2001 ,
533
Enzymatic Hydrolysis Conditions for Preparation of Sea Cucumber Hydrolysates Containing Chondroitin Sulfate
Enzymatic Hydrolysis Conditions for Preparation of Sea Cucumber Hydrolysates Containing Chondroitin Sulfate
Douck-Choun Park, | 한국식품과학회 | 2001 ,
534
Modeling Drying Characteristics of Mushroom(Agaricus bisporus) Depending on Drying Methods
Modeling Drying Characteristics of Mushroom(Agaricus bisporus) Depending on Drying Methods
Jun Ho Lee, | 한국식품과학회 | 2001 ,
535
Effects of Soy Globulins on Serum and Liver Lipid Levels and Sterol Excretions of Rats
Effects of Soy Globulins on Serum and Liver Lipid Levels and Sterol Excretions of Rats
Yoon-Bok Lee, | 한국식품과학회 | 2001 ,
536
Changes in Kimchi Quality as Affected by the Addition of Fermented Anchovy Sauce By-product
Changes in Kimchi Quality as Affected by the Addition of Fermented Anchovy Sauce By-product
Woo-Po Park, | 한국식품과학회 | 2001 ,
537
Volatile Compounds and Antimicrobial Effects of Mustard Seeds and Leaf Mustard Seeds According to Extraction Method
Volatile Compounds and Antimicrobial Effects of Mustard Seeds and Leaf Mustard Seeds According to Extraction Method
Yong-Suk Kim, | 한국식품과학회 | 2001 ,
538
Application of Time-temperature Indicators for Monitoring Kimchi Fermentation
Application of Time-temperature Indicators for Monitoring Kimchi Fermentation
Seok-In Hong, | 한국식품과학회 | 2000 ,
539
Effect of Heat Processing on the Chemical Composition of Green Tea Extract
Effect of Heat Processing on the Chemical Composition of Green Tea Extract
Sang-Hee Kim, | 한국식품과학회 | 2000 ,
540
Effect if Guar Gum, Carrageenan and Calcium Chloride on Foaming Properties of Soy Protein Isolate
Effect if Guar Gum, Carrageenan and Calcium Chloride on Foaming Properties of Soy Protein Isolate
Sang K. Park, | 한국식품과학회 | 2001 ,
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